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Lee Sun Gai Kau (Chicken With Asparagus)

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C, E, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Chicken thighs

  2. 1 1/2 lbs 681g / 24oz Fresh asparagus

  3. 1 1/2 tablespoons 22ml Fermented black beans

  4. 1 Garlic - crushed

  5. 3 tablespoons 45ml Oil

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 3/4 cup 177ml Water

  8. 3/4 teaspoon 3.8ml Cornstarch

  9. 1 1/2 tablespoons 22ml Cold water

  10. Seasoning

  11. 1 teaspoon 5ml Salt

  12. 1 teaspoon 5ml Sugar

  13. 1 teaspoon 5ml Thin soy sauce

  14. 1 Green onion - slivered

  15. 1 Pepper

Instructions Jump to Ingredients ↑

  1. Bone and remove skin from chicken. Cut into 1"x 1 1/2" pieces.

  2. Add "seasoning" to chicken and mix well.

  3. Cut off and discard the last 2 " at the base end of the asparagus. Then, cut each spear diagonally into 2" lengths. Wash and drain.

  4. Wash black beans thoroughly (at least 2 rinses). Mash the beans and mix with the crushed garlic.

  5. Heat wok. Add 2 tablespoon oil. Stir-fry the seasoned chicken for 5 minutes. Set aside.

  6. Reheat wok. Add 1 tablespoon oil and the black bean mixture and cook for 1 minute.

  7. Add the asparagus and stir-fry for 2 minutes. Then add salt, sugar, and water.

  8. Add the chicken and bring the mixture to a boil.

  9. Thicken with cornstarch mixture (made with 3/4 tablespoon cornstarch and 1 1/2 tablespoon cold water). Cook for 1 minute, and serve.

  10. NOTE: Do not try to substitute canned asparagus!

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